fermented mung bean pancakes – revisted

20th May 2015

soak

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grind

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ferment

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and cook

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Mung beans are one of my favourite and are unique in the fact they are warm and nourishing in Winter and cooling in Summer.  Mung beans are easy to digest and in Ayurveda are considered medicinal, cleansing and one of the keys to a long, vibrant and healthy life.  They are high in protein, rich source of fibre and packed with vitamins and minerals and when fermented they become abundant in live enzymes as well as bacteria which helps restore the intestinal flora, helping to assimilate nutrients in the digestion process.

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fermented mung bean pancakes

makes 15 – 4-inch pancakes

This recipe came from a dear friend, Lulu and where she got it from I don’t know, but it has been a favourite of ours for many years now.  You can change the spices to whatever appeals that day.  The mixture keeps happily in the fridge if you only want to make one or two – they are best freshly cooked, of course!

The temperature in your kitchen will affect the speed at which your mung beans ferment.  In winter it will take much longer to ferment and in Summer it will ferment much quicker.  In Winter I place the covered bowl next to the heater or I place overnight in the oven at an even temperature of 40 Celsius.

ingredients :

1 cup whole mung beans

water

salt

a little ghee/oil

1 tsp cumin seeds

½ tsp turmeric powder

a big handful of freshly chopped coriander

optional – finely sliced vegetables of choice – fennel rounds, carrot, green peas..etc

preparation :

Soak the mung beans in water for at least 8 hours or overnight.  The mung beans will swell and soften during this soak.

Next morning, drain and refresh with water – approximately 2 cups adding more when needed.  Using a hand immersion blender/food processor, blend until thick and barely pourable.  You want the mixture quite thick and a creamy consistency when blended.  Add ½ teaspoon of salt and leave covered to sit for at least 6 – 12 hours, depending on where you live and which season.  This gives the mixture a chance to ferment and develop lots of wholesome B vitamins.

Once it has risen substantially,  it is fermented and a little bubbly, it is ready to cook.  If you prefer, you can leave to ferment longer, and the sour flavour will intensify.

In a small pan, heat a little ghee or oil.  Add the cumin seeds, when the seeds have browned a little, remove from heat and add this to the mixture, along with the chopped fresh coriander and turmeric. Mix well.

These can be cooked as they are or chop thin slices of fennel rounds and tiny carrot matchsticks to add on top when cooking.

Place a non-stick skillet over a medium heat.  Wait until the skillet is hot and place about 1/4 cup of the mung bean mixture onto the hot skillet. (Don’t add any oil/ghee on to the skillet as this will make it difficult to flatten out the pancakes.) Flatten out with the back of a spoon/ladle so the pancake are the size of a small tea saucer, layer on top a few carrot sticks, fennel rounds or green peas and push down slightly, drizzle the top with a little ghee/oil.  Cook for about 4 minutes on each side.

They are delicious spread with guacamole, olive paste, hummus or used instead of a roti with Indian food.   I have also enjoyed them for breakfast with a tomato gojju.

These pancakes originally come from Rajasthan where they are fried lavishly in ghee!

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Goodness shared by Stacey

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